Browsing by Author "Otegbayo BO"

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    Effect of Storage on the Pasting Characteristics of Yam Tubers
    (2014) Otegbayo BO
    ABSTRACT Yam is a popular root and tuber crop which is important as a dietary staple and potential export crop. Storage of yam tubers is an age long practice in yam growing communities of West Africa, while pasting characteristic is an important indicator of potential utilization of yam tubers. The study was carried out to investigate effect of storage of the tubers on their pasting characteristics. Six varieties each of D. alata and D. rotundata were used for the study. At harvest, the tubers were divided into two groups. The first group was stored in a conventional open-air yam barn for four months, while tubers in the second group were not stored. Pasting characteristics of both fresh and stored tubers were determined by Rapid Visco Analyser (RVA). The result showed that the effect of storage on the yam tubers were species dependent. In D. alata there was an increase in peak viscosity (231.36 to 257.56 RVU), breakdown (71.68 to 122.47 RVU), setback (42.58 to 65.99 RVU), while there was a decrease in most of the parameters except break-down and setback viscosities in D. rotundata. Generally, a decrease in peak viscosity, holding strength, final viscosity and peak time of the yam tubers during storage was observed, while the breakdown and setback viscosities of the tubers increased significantly (p<0.05) on storage. The industrial implication of this is that starches of stored tubers may have high retrogradation tendencies but more resistance to shear-thinning and have more paste stability during processing.
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    Physico-chemical properties of beetroot (Beta vulgaris l.) wine produced at varying fermentation days
    (2020) Otegbayo BO; Akwa IM; Tanimola AR
    Beetroot is a crop with lots of nutritional and health benefits. The study investigated the effect of different fermentation days on the physicochemical and sensory qualities of wine made from beetroot. Beetroot wine was made by fermenting beetroot Must for 7, 14 and 21 days; and the physicochemical and sensory properties of the wines were analysed by standard methods. Results showed that the acidity increased as the number of fermentation days increased. The pH decreased from 5.51 in the Must to 3.37, 3.23 and 3.20 in the fermented wines for 7, 14 and 21 days respectively. In the fermented product, alcohol per volume of 12.2%, 13.5% and 13.6% were reported for the 7, 14 and 21 days of fermentation. The results showed organic acids (0.40 to 0.71%), alcohol by volume (12.20 to 13.6%) as well as phenolic content (2587.48 to 4286.17 mg/L GAE) increased as the fermentation progressed, while the reducing sugar, total sugar and vitamin C content reduced significantly as the fermentation days was increased. The potassium and iron content of the wines ranged from 568.73 – 677.38 mg/l and 14.25 – 16.85 mg/l respectively. The colour parameters showed that the L* value (29.16 to 39.04), which signifies lightness, increased as fermentation progressed, as well as the b* axis (10.88 to 18.86), which is the yellow-blue coordinate. There were significant differences (p ≤ 0.05) in the taste, flavour and overall acceptability of beetroot wines fermented for 7 days, 14 days and 21 days. Moreover, beetroot wine fermented for 14 days was more preferred in terms of taste, aroma, flavour and overall acceptability than those of 7 and 21 days.
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    Preliminary Studies of the Chemical Composition and Sensory Properties of Sweet Potato Starch-Wheat Flour Blend Noodles
    (2013) Ibitoye WO; Afolabi MO; Otegbayo BO; Akintola AC
    ABSTRACT Preliminary studies of chemical composition and sensory properties of instant noodles from blends of wheat flour and sweet potato starch were carried out. Sweet potato starch was used to replace wheat flour at 30, 40, 50, 60 and 70%. Proximate, vitamin A, mineral analysis and sensory evaluation were carried out by standard methods. Results showed that the formulated noodles had higher carbohydrate (63.34 – 70.53%), moisture (4.34 – 4.97%) and vitamin A (11.62 – 35.00mg/100g) but lower protein (3.36 – 7.89%), fat (16.91 – 25.09%), calcium (0.73 – 0.89%), phosphorus (0.24 – 0.32%), iron (0.10 – 0.27%) and ash content (1.17 – 3.17%) than the commercial noodles from wheat flour. The noodles containing 30% sweet potato starch showed no significant difference (p>0.05) from commercial noodles (100% wheat flour) in terms of colour, crunchiness, taste and general acceptability, with improved nutrient composition. It is concluded that production and consumption of wheat flour/potato starch blend noodles should be encouraged to increase the calorie and vitamin A intake in the diet, especially for children who are the major consumers of noodles; apart from helping to promote and improve the utilization of sweet potato tubers.